Example Carry Out Menu At Valentine Hall

As things continue to change throughout the country and on our campus, the menu will also be subject to change day by day. The culinary team has put together an example menu for lunch and dinner for both hot and cold grab and go items. This menu includes animal protein and vegetarian/vegan options for every meal in a combination of hot and cold entree options. Cold breakfast grab and go options will be available for pick up daily during the dinner meal period.

Cold options include salads, sandwiches, bagels, muffins, cereal, yogurt, fruit, snacks, desserts, condiments and beverages. Though subject to change at a moments notice, below is the current hot food example menu we will be working from.

 

Lunch

Friday July 3rd

  • Steamed Lemongrass Chicken Dumplings
  • Steamed Edamame Dumplings
  • Fried Rice
  • Stir Fry Vegetables

Saturday July 4th

  • BBQ Chicken Sandwich with Smoked Gouda
  • BBQ Jackfruit Sandwich with Smoked Gouda
  • Mac & Cheese
  • Chili Roasted Broccoli 

Sunday July 5th

  • Chicken Parmesan Sandwich with Mozzarella and Basil Pesto
  • Eggplant Parmesan Sandiwch with Vegan Basil Pesto Aioli
  • Sauteed Primavera Vegetables
  • Tuscan White Beans

Monday July 6th

  • Vermont Cheddar Grilled Cheese
  • Green Monster Grilled Cheese
  • Steamed Kale with Garlic Confit and Chiles
  • Gazpacho

Tuesday July 7th

  • Chicken Caesar Wrap
  • Vegetable Pakora Wrap with Spiced Yogurt
  • Macaroni and Cheese
  • Steamed Green Beans

Wednesday July 8th

  • Al Pastor Burritos with Pork
  • Bean and Cheese Burrito
  • Spanish RIce
  • Black Bean Frijoles

Thursday July 9th

  • Fried Chicken
  • Barbecue Glazed Tofu
  • Mashed Sweet Potato
  • Succotash

Friday July 10th

  • Tacos de Pescado
  • Smoked Tempeh Tacos
  • Grilled Corn
  • Roasted Zucchini with Onions and Pablano Peppers

Saturday July 11th

  • Chicken Shwarma Platter 
  • Falafel Platter
  • Tabbouleh Salad
  • Baba Ganoush

Dinner

Friday July 3rd

  • Coconut Chicken Tenderloins with Mango Curry
  • Coconut Amino Marinated Tempeh with Mango Curry
  • Scallion Jasmine Rice
  • Sauteed Snap Peas and Carrots with Ginger

Saturday July 4th

  • Spaghetti and Meatballs
  • Veggie Meatballs
  • Pesto Roasted Primavera Vegetables
  • Garlic Bread

Sunday July 5th

  • Beef Bolognese with Spinach, Roasted Red Peppers and Fresh Mozzarella
  • Veggie Bolognese with Spinach and Roasted Red Peppers
  • Monaco Vegetable Blend
  • Assorted Bakery Rolls

Monday July 6th

  • Grilled and Braised Kalbi Beef
  • Kalbi Style Tofu
  • Sauteed Snap Peas and Mushrooms
  • Kimchi Fried Rice

Tuesday July 7th

  • Cajun Blackened Bronzini with Macque Choux
  • Cajun Blackened Tempeh with Macque Choux
  • Veggie Jambalaya
  • Braised Collard Greens

Wednesday July 8th

  • Maple Mustard Roast Turkey Breast
  • Maple Mustard Tofu
  • Green Beans
  • Mashed Potatoes
  • Stuffing

Thursday July 9th

  • Chicken Fajitas
  • Black Bean & Tempeh Fajitas
  • Spanish Rice 
  • Roasted Broccoli

Friday July 10th

  • Grilled Chicken Thigh with Sweet Onion and Pepper Salsa
  • Spanish Lentil Stew with Sweet Onion and Pepper Salsa 
  • Garlic Roasted Brussels Sprouts
  • Sweet Potato Wedges with Cinnamon and Cayenne

Saturday July 11th

  • Beef Kofta with Shepherd Salad
  • Vegan Kofta with Shepherd Salad
  • Grilled Eggplant with Basil and Olive Oil
  • Brown Basmati Rice

While the team is doing their best to update signs, due to limited staff we would like to stress that students and staff with food allergies should check with servers about ingredients if there are any questions during this time.